Chef Jeff’s Creole Sauce

• Olive Oil ½ Cup
• Onion, large dice 1Cup
• Celery, large dice 1Cup
• Peppers, green, diced 1 Cup
• Flour, all-purpose ¾ Cup
• Tomatoes, diced, canned 2 28-ounce cans
• Chicken Stock, as prepared 2 Cups
• Ham, smoked, minced ½ Cup
• Olives, green, minced ½ Cup
• Brown Sugar ¼ Cup
• Parsley, chopped fine ¼ Cup
• Garlic, fresh, chopped 2 Tablespoons
• Thyme, whole 1 Tablespoon
• Bay Leaves, ground 1 teaspoon
• Cayenne Pepper to taste

Directions 

1. Sauté the onions, celery, and peppers in the olive oil until translucent. 
2. Add the flour and cook for 5 minutes.
3.  Add the tomatoes, chicken stock, ham, green olives, brown sugar, parsley, garlic, thyme and bay leaves. Bring to a simmer.  
4. Adjust the taste with the cayenne pepper. Remember that a Creole should be a bit spicy.
5. Cook until desired consistency, preferably 60 minutes or longer. 
6. Use as a sauce or add chicken, shrimp or sausage and continue cooking until all ingredients are ready.
7. Serve over white rice or other farinaceous product.

Chef Jeff’s Bread Pudding

• Milk, whole 6 Cups
• Eggs, whole, large 6 each
• Sugar, white, granulated 1 Cup
• Cinnamon 2 Tablespoons
• Vanilla, imitation 2 Tablespoons
• French bread, dry 1 Loaf
• Raisins 1 Cup

Directions 

1. Combine the milk, eggs, sugar, cinnamon and vanilla in a mixing bowl.
2. Break the French bread into bite size pieces in a large mixing bowl.
3. Add the milk mixture to the dry French bread, allowing it to absorb.
4. Mix in the raisins (or other optional ingredients).
5. Pour the bread mixture into a greased 9 X 13 preferably glass pan.
6. Bake at 350 degrees for at least one hour.
7. Remove from oven and enjoy warm with Hard Rum Sauce over it.

Chef Jeff’s Hard Rum Sauce

• Butter, softened ½ pound
• Sugar, powdered 2 Cups
• Rum, dark to taste

Directions 

1. Whip the softened butter in a mixing bowl.
2. While whipping the butter, gradually add the powdered sugar.
3. While whipping the butter, slowly add a small amount of the rum. Note: Use only as much rum as you want the flavor to come through.
4. Reserve for service over something like bread pudding.